Tuesday, January 24, 2017

Beef and Bean Chili

By: Melissa Baker
Recipe and Image Courtesy of www.MyRecipes.com

  • 3/4 pound ground chuck
  • 1 tablespoon olive oil
  • 1 pound chuck-eye steak, cut into bite-size pieces
  • 1 1/2 cups chopped onion
  • 1/4 cup crushed garlic cloves (about 10 large)
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground red pepper
  • 1 pound dried red kidney beans
  • 1 (28-oz.) can crushed fire-roasted tomatoes
  • 1 (8-oz.) can tomato sauce
  • 3 cups unsalted chicken cooking stock
  • Toppings: shredded sharp Cheddar cheese, fresh jalapeño pepper slices, radish slices, chopped avocado 

1. Brown beef in hot oil in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink.
2. Transfer browned beef to a 6-qt. slow cooker.
3. Add chuck-eye cubes to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides.
4. Add chuck-eye cubes to slow cooker.
5. Add onion and next 8 ingredients to slow cooker; stir in stock.
6. Cover and cook on HIGH 8 hours or until beans are tender.
Serve with desired toppings.

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